Sweet Potatoes and Broccoli

Sweet Potatoes and Broccoli
If you’re looking for a delicious way to serve oven-roasted vegetables, you’ll love these sweet potatoes and broccoli! Tossed with smoked paprika, Italian seasoning, and fresh thyme, they are flavorful and packed with nutrients. Add toasted pecans and dried cranberries – and you have a perfect side dish that will go with anything. It’s a one-pan 30-minute recipe that is perfect for an everyday dinner or for the holidays!
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Prep Time
10minutes mins
Cook Time
20minutes mins
Total Time
30minutes mins
Course
Side Dish
Cuisine
American
Servings
6 people
Calories per serving
279 kcal

Ingredients
1 pound sweet potatoes peeled and chopped into 1-inch dice (about 2 medium sweet potatoes)
5 cups broccoli florets (1 large broccoli head)
2 tablespoons olive oil
½ teaspoon smoked paprika
1 tablespoon fresh thyme (no sprigs, just leaves) or use 1 teaspoon Italian seasoning
salt and pepper
1 cup pecan halves
½ cup dried cranberries
US Customary – Metric

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Instructions
Roast sweet potatoes and broccoli
Preheat the oven to 400 F.
In a large bowl, toss cubed sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, pepper, and 1 tablespoon of fresh thyme (just leaves, no sprigs). You can also use 1 teaspoon of Italian seasoning instead of fresh thyme.
Spread the veggies on a large, parchment paper-lined baking sheet in one layer, without overcrowding. You might have to use 2 baking sheets.
Roast in the preheated oven on the bottom or middle rack at 400 F for 20 or 30 minutes. Mine were done in 20 minutes. This is especially true for a convection oven. Remove from oven.
Toast pecans
While you roast the veggies, toast the pecans in the same oven for about 5 or 10 minutes – separately from the veggies. Watch them carefully to make sure they don’t burn.
Assembly
Add roasted sweet potatoes and broccoli to a large serving bowl together with all the juices from roasting. Add toasted pecan halves and dried cranberries. Toss to combine. The spices, herbs, and olive oil from roasting the veggies should add enough flavor to this side dish.
There is really no need for any additional dressing. But, if you’d like to add some holiday flavors, combine 1 tablespoon of maple syrup + 2 tablespoons of freshly squeezed lime juice and drizzle over the veggies!
Notes
Small chunks. Cut veggies into small (about 1-inch) chunks to make sure they roast quickly.
Line the baking sheet with parchment paper. The parchment paper keeps roasted veggies nice and crispy. It also minimized the cleanup.
Avoid overcrowding when roasting. When adding cubed sweet potatoes and chopped broccoli to the parchment-lined baking sheet, do not overcrowd the veggies. Overcrowding will result in steaming vs roasting. Spread them out to ensure they get crispy and crunchy. Or, use 2 baking sheets.
Serve it hot or cold? Serve this side dish warm or at room temperature (not refrigerator cold).
Nutrition
Nutrition Information
Sweet Potatoes and Broccoli
Amount per Serving
Calories
279
% Daily Value*
Fat

17
g
26
%
Saturated Fat

2
g
13
%
Polyunsaturated Fat

4
g
Monounsaturated Fat

10
g
Sodium

67
mg
3
%
Potassium

578
mg
17
%
Carbohydrates

31
g
10
%
Fiber

7
g
29
%
Sugar

12
g
13
%
Protein

5
g
10
%
Vitamin A

11344
IU
227
%
Vitamin C

72
mg
87
%
Calcium

76
mg
8
%
Iron

2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.